Beef Rib Roast with Yorkshire Puddings
Makes 8 to 10 servings

1 beef rib roast (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
6 cloves garlic, minced
1 1/2 teaspoons dried thyme
1 teaspoon cracked black pepper

Heat oven to 350F.

Combine garlic, thyme and pepper; press onto beef roast. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover.

Roast in 350F oven 2-1/4 to 2-1/2 hours for medium rare; 2-3/4 to 3 hours for medium doneness.

Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.)

Carve roast. Season with salt. Serve with Yorkshire puddings.

Yorkshire Puddings
Makes 12 servings

1 cup all-purpose flour
2 tablespoons snipped fresh chives
1/4 teaspoon each salt and dried thyme
1 cup milk
2 eggs
2 tablespoons butter, melted
1 cup all-purpose flour
2 tablespoons snipped fresh chives
1/4 teaspoon each salt and dried thyme
1 cup milk
2 eggs
2 tablespoons butter, melted

Combine flour, chives, salt and thyme in bowl. In separate bowl, whisk milk and eggs; gradually add to flour mixture. Beat until smooth. (Refrigerate up to 1 hour, if desired.)

After removing roast, heat oven to 450°F.

Spoon butter into 12 muffin cups; tip to coat bottoms. Fill halfway with batter.

Bake in 450F oven 15 to 18 minutes or until puffed and golden. Serve immediately.

Source: Cattlemen's Beef Board